Easy Coconut Green Curry with Zucchini Noodles

This recipe is so easy and has become a real favorite in our house - especially because it isn't as spicy as traditional curries that we've had at Thai restaurants.

I got this recipe from Inspiralized.com - and this is pretty much where I get all my spiralizer recipes (the blogger is Ali and she is amazing)! The first time we made this recipe we followed it exactly - however the second time we made it we played around with it by added green and/or red peppers too! Also this recipe keeps and reheats very well - which is great b/c it does make quite a bit of food!

Ingredients

• 1 tablespoon coconut oil or extra virgin olive oil
• 2 garlic cloves, minced
• 2 teaspoons minced ginger
• 4 scallions, diced (white parts only – reserve the green parts for garnish)
• 1 tablespoon Thai green curry paste
• 1 13.5-ounce canned coconut milk
• 2 medium zucchinis, Blade C/D, noodles trimmed
• 4oz of snap peas
• handful of thai basil leaves or cilantro

Instructions

1. Heat the oil in a large pot over medium-high heat, and once oil heats, add the garlic, ginger and scallions. Cook for 30 seconds or until fragrant and then add in the curry paste (be careful – the paste will fry, which is good, but can get on your clothes.)
2. Scoop the thickened coconut solids out of the top of the can of coconut milk, leaving the watery milk below. Add these solids to the skillet for about 2 minutes.
3. Add the rest of the coconut milk and then the zucchini noodles and snap peas. Reduce the heat to medium-low and simmer for 3-5 minutes, or until the zucchini noodles are softened.
4. Portion into bowls and garnish with scallions, cilantro or thai basil and serve.